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"Bloomy Rind; A descriptive term for an edible cheese rind (crust) that is covered with a harmless, flavor-producing growth of white Penicillium mold. The bloomy rind is formed by spraying the cheese surface with spores of Penicillium candidum mold before curing.
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If it's in a cheese case, it's been handled by the cheesemaker and later the cheesemonger(s) who should be wearing gloves. The rind is monitored and cared for throughout the process and should be considered an edible part of the cheese...unless it's waxed, of course!
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Eating the rind of Brie, and recipe for Baked Brie or Brie en Croute ... You are throwing away the best part!'" The story ends with Charlemagne eating the rind, and eventually bestowing lands and riches on the bishop. Whether it was Brie or Camembert or another cheese with an edible rind, Jones did not say.
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Brie Cheese Recipes. Brie is a soft cheese with an edible rind. True French Brie may not be imported to the US, but pasteurized versions are readily available. ... If you've arrived here via a search engine, don't miss the full article on Brie Cheese which includes history, selection, storage, and cooking tips. Brie is a...
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Should You Remove the Rind From Brie Cheese?. Brie is a soft young cheese usually made from cow's milk. Brie's edible white rind compliments the creamy cheese inside. Those who don't mind the flavor of the rind eat it along with the soft... ... Brie is pale yellow, creamy cheese with a white rind. For best flavor, it is best...
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and more cheese...;) I'm with Igk and wonder how to deal with the hints of ammonia in the "stinkiest" cheeses, either in the rind or the cheese itself? Or, should there never be ammonia in properly aged and handled cheese? ... Willow Hill Vermont Brebis - Bloomy Rind Cheese...
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Milleens is a soft, washed-rind cheese made from cows milk on the rugged Beara peninsula of South West Ireland. The complex and delicate cheese is made from the milk of Friesian cows grazing the mountains and pastures of the peninsula. ... "A washed rind whole milk cheese from the mountainous Beara Peninsula of West Cork . . .
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